Chipirones Con Su Tinta Calamari with Cuttlefish Sauce

1. clean calamari, skin, remove chewing tools, giblets and the hard chitin part. Rinse the calamari well and drain.

2. Heat 2 tbsp. oil in a frying pan, toast the bread slices on both sides until light brown, then roughly dice. Dice onion and garlic. Clean the peppers, quarter them, remove the seeds and dice them as well.

Heat 4 tbsp. oil in a frying pan, sauté onion, garlic and bell bell pepper at low temperature until soft. Add bread cubes, extinguish with brandy, flambé. Fill up with fish stock, add sepia ink and boil everything together for about half an hour. Finely blend the sauce in a hand mixer, keep warm.

Roast the calamari in a grill pan in the remaining oil at high temperature for about 8 minutes. In the last 3 minutes, add the tomatoes and fry. Season with salt and pepper. Arrange the calamari, tomatoes and sauce on plates and drizzle with olive oil. Serve with baguette.

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